Baba Ghanoush – light eggplant and pepper dip

Ingredients for 4 servings:

• 2 eggplant(s) , or one large
• 2 pointed peppers, green or yellow
• 1 onion(s), finely diced and fried
• 3 tbsp, heaped yogurt, Turkish, thickened
• 1 tomato(s), diced
• ½ bunch parsley, finely chopped
• 2 garlic cloves, chopped
• 1 lemon(s), the juice
• 1 tsp, heaped tahini
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp Pul Biber
• 2 tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours

Turkish appetizer or dip

Pierce the eggplant several times and place it in the oven with the peppers. Bake both vegetables at around 180°C for 40-50 minutes, until charred on the outside, turning halfway through. Remove the peppers as soon as they are done, and the eggplants only when they are completely soft. Remove the skins from both vegetables. Puree the garlic, eggplant, and peppers using a food processor or hand blender. Add the remaining ingredients and mix well. Season the dip with salt until slightly salty. Let the dip sit for 2-3 hours and serve with flatbread or baguette slices, for example.